Vegetarian Meatloaf

Imperial, California - Just because you aren’t in the mood for meat doesn’t mean you have to miss out on one of the best comfort foods around. In this vegetarian meatloaf, savory portobello mushrooms play the part of the meat - and play it well, providing a wonderful meat-like texture. This recipe goes beautifully with traditional meatloaf side dishes, like mashed potatoes and creamed Brussels sprouts. Or, mix things up a bit and serve it alongside a pile of baked sweet potato fries.

Preparation time: 1 hour 30 minutesMakes 6 servings

Ingredients:

Meatloaf:

Cooking spray

1 red bell pepper

1 green bell pepper

2 lbs portobello mushrooms, gills removed

1 tbsp olive oil

1 cup green beans, chopped into ½” pieces

1 cup carrots, peeled and coarsely chopped

½ cup red onion, chopped

1 cup walnuts, chopped and toasted

1 cup panko breadcrumbs

2 tbsp fresh basil, chopped (or 1 tbsp dried)

2 tbsp fresh thyme, stems removed (or 1 tbsp dried)

1 tbsp tomato paste

1 tsp Dijon mustard

½ tsp salt

½ tsp pepper

4 oz Parmesan cheese, grated

2 eggs, beaten

Glaze:

2 tbsp tomato paste

1 tbsp vegetable broth

¼ tsp Dijon mustard

Instructions:

Spray a 9 x 12-inch loaf pan with cooking spray.

Cut bell peppers in half lengthwise, then remove the core, membranes, and seeds. Place peppers on a baking sheet, cut side down; press to flatten. Broil until charred, about 12 minutes. Remove cooked peppers from the oven, peel, and finely chop. Set aside in a bowl.

Reduce the oven temperature to 350°. Process mushrooms in a food processor until finely chopped. Heat olive oil in a large nonstick skillet over medium-high heat, then add the mushrooms and sauté until the liquid evaporates (about 15 minutes). Add the mushrooms to the bowl with the peppers.

Sauté the green beans, carrot, and onion for six minutes or until crisp-tender. Add this mix to the bowl of mushrooms and peppers.